Sensory acceptance of loaf bread as affected by yam flour, margarine, and oil
Loaf bread is widely consumed, and its sensory acceptability is essential for consumers' quality assurance. Current trends in sensory techniques for cost-effective methods in food product development are the use of screening designs. This study investigated to identify the variables that affect...
| Published in: | CMU Journal of Science: the official Scientific Journal of Central Mindanao University Vol. v. 20, no. no. 3 (Special Issue (Jan. 2016 - Dec. 2016), 5-17 |
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| Main Author: | |
| Other Authors: | , |
| Format: | Article |
| Language: | English |
| Published: |
2016
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| Subjects: |